Adventures in Grandparenting

scones

I have always wanted to make scones. It is possible I am just caught up in a romantic English countryside fantasy, including the accent and frilly apron. But for whatever reason, I decided to give it a whirl. They came out great (even on my first try) and my scone eating son declared them delicious. Here is the recipe for an almond version, icing optional but I really like them with icing!

Almond Scones Recipe

Preheat oven to 400 degrees

In large bowl mix together:

2 ½ cups flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp cinnamon

Pinch of salt

Cut in to flour mixture with pastry blender or knife:

1 stick (1/2 cup) cold butter – cut into pieces

¼ cup almond paste – broken into pieces

Add to mixture:

1 tsp almond extract

1 tsp vanilla extract

¾ cup milk (with 1 tablespoon of apple cider vinegar added to it)

Stir mixture gently until flour is mixed in. Place dough on floured surface and pat into a square about ½ thick (or as thick as you like). Using a sharp knife cut into squares. Try to handle as little as possible.

Place squares on parchment paper lined baking sheet.

Bake for 5 minutes then turn tray and bake for another 5 minutes. Scones will be golden brown on the bottom and soft on top. Remove from oven. Let them set for a few minutes and then spread icing over the top. Let them finish cooling. Place in sealed container.

Scone icing or glaze

I cup of powdered sugar

1 tsp. almond extract

½ tsp vanilla extract

3 Tbsp cream or milk

Mix the above ingredients together to form the consistency you want. I like to make it slightly runny – it’s easier to spread. You can adjust the consistency buy adding more cream or more powdered sugar.

These are called Cherry Christmas Cookies only because I make them at Christmas and they are red and white. They actually have more of a scone consistency, than a cookie. If you want to make them into scones, just form the dough into larger balls and then, of course, call them scones. Whether they are called cookies or scones, they taste delicious.

*Cherries and almonds go well together – if you feel adventuresome, substitute almond extract for the vanilla and then toss in a half cup of chopped almonds.

Shape dough into 1 inch balls. Roll in granulated sugar. Place about 2 inches apart (although they don’t spread much) on a parchment covered cookie sheet. Bake for 11 -14 minutes. Until the bottoms are lightly golden brown (see picture). I turn one over to check before taking them out of the oven. Cool on wire rack.

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I'm a wife, mother and grandmother. I like to tell stories, laugh and dole out advice. Find your reading glasses, get comfortable and join me on A Grand Journey.